No more deciding if you want cheesecakeor chocolate cake for dessert! That dilemmahas been solved with this decadent cake.This is a chocolate cake with a chocolate chipcheesecake filling and chocolate ganache icing!

Shall we begin?

Mix up the cake batter in a large bowl.

Mix up the cheesecake fillingin a medium bowl.

Stir in the mini chocolate chips.

Layer ½ to ¾ of the cake batter into thesprayed pan. Add the cheesecake filling in thecenter keeping it away from the sides.

For the chocolate ganache icing,micro the chocolate chips in the cream.

Stir until smooth and let cool a bit.

Glaze the cake.

Tempt everyone that passes.

Love at first bite! So delicious!

Chocolate cake…yum. Cheesecake…yum.

Chocolate Chips…yum. Chocolate Ganache…yum.

I think we have a winner!

“Tunnel Of Love”Chocolate Bundt Cake

Cake Batter

1 box chocolate cake mix

1 box instant chocolate pudding

1-¼ C water

½ C oil

3 XL eggs

In a large bowl mix all ingredients with

an electric mixer for 3 minutes.

Cheesecake Filling:

8 oz cream cheese, room temperature

1 egg

⅓ C sugar

1 t vanilla extract

1 C mimi chocolate chips

Use the electric mixer to whip the cream

cheese, egg, sugar, and vanilla until light

and creamy. Stir in the chocolate chips.

Ganache Frosting:

1 C chocolate chips

½ C heavy cream

Microwave for 40 seconds. stir until

melted and smooth. Let cool 10 minutes.

Drizzle over the top of the cake. Let it

set for 20 minutes before slicing.

Layer about ¾ of the cake batter into asprayed bundt pan. Carefully spoon on thecheesecake filling around the middle, beingcareful not to let it touch the sides of the pan. Top with the remaining batter. Bake @350º for 45-50 minutes, until a toothpick insertednear the center comes out clean. Let coolin the pan for 20 minutes before invertingonto a plate. Let cool completely

Homemade beer-rye crackers are super simple to make, with just four ingredients. They have an earthy-sweet flavor that goes great with pickled vegetables, like the red onions I enjoy on my favorite hummus.

I created this recipe for Sabra. Thank you for supporting the brands that keep me inspired in the kitchen.

I’m the kind of person who’s ready for dinner at 5 on the dot. It doesn’t matter what time I eat lunch or if I have an afternoon snack – when 5 o’clock rolls around, my stomach starts growling. Unfortunately, that doesn’t really mesh with real life, especially since a lot of nights I don’t even leave work until closer to 6. By the time I get home, I’m full-on hangry.

In the past, I’d use my ravenous hunger as an excuse to have dinner delivered – I’d literally be too hungry to cook – but this year we’ve been trying to cook at home more. I’ve found that having a hearty, easy-to-grab snack as soon as I get home has made a world of difference.

I try to plan something with an exciting flavor profile but that’s super simple to make, like these beer-rye crackers with pickled red onion hummus. That way, we can eat and relax for a few minutes while I get my head on straight and decompress from my day. It’s a nice break in the middle of our otherwise hectic evenings. By the time our “unofficial meal” is over, I’m ready to cook dinner at a more leisurely pace. I’ve actually started to enjoy cooking on weeknights more, since I’m not doing it under so much pressure.Our snack usually consists of a crispy component and some sort of a thick dip. Jicama sticks with guacamole, tortilla chips with fresh salsa, and pita or crackers with hummus are a few of my favorites.

One of the things I love about Sabra hummus is that there are a ton of different flavors available, so I never get bored. But it’s also really fun to use classic hummus as a blank slate for your own toppings!

This combo of pickled red onions (I always have them in my fridge – see my recipe here), corn, thinly shaved fennel, dill, and lemon oil was inspired by the one I created on my trip to the Sabra headquarters last summer, and it’s still one of my favorites. It’s delicious with pita chips, but it’s even better with homemade beer-rye crackers! The earthy crackers have a slight sweetness to them from the beer, and they pair really well with the acidic onions and crisp fennel. Plus, they’re super simple to make and keep well in an airtight container or zip-top bag, so you can make a big batch that will last all week long.

Having a hearty snack later in the afternoon is such a simple idea, but it’s amazing what a difference it’s made for me. I definitely recommend giving it a try if you don’t already.

Beer-Rye Crackers and Pickled Red Onion Hummus Plate

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Lauren Keating

½ cup hoppy beer, preferable ale

1¾ cups dark rye flour

1 teaspoon butter, at room temperature

1 teaspoon caraway seeds, crushed

½ teaspoon kosher salt

Heat oven to 375ºF. Line two baking sheets with parchment.

Combine all ingredients in a large bowl, stirring until all of the flour is incorporated and a thick, tacky dough forms.

Divide the dough into 16 small balls, about the size of a large marble. Flatten each ball between your palms, then press into a thin round disk about ⅛-inch thick. Arrange on the prepared baking sheets. Prick the discs all over with the tines of a fork.

Bake 10 minutes, or until lightly browned and crisp. Remove form the oven and transfer to a wire rack. Let cool completely.

Homemade veggie burgers are easier to make than you might think – and the flavor combinations are endless! These brown rice and walnut burgers are a great basic recipe that goes well with any topping. Here, I’ve topped them with GO VEGGIE’s new sriracha deli slices and a crispy, tangy carrot and celery slaw.

When I was enrolled in cooking school last year, one of my favorite units was on homemade veggie burgers. It wasn’t because I love them (although I do!) but I loved how once you learned the basic formula, you could combine ingredients to make a burger with just about any flavor you can imagine.

March is National Nutrition Month, so I thought it would be a great time to share on of my favorite combinations.

To build a veggie burger, choose a grain (oats, wheat, rice, barley, etc), a plant-based protein (beans, nuts, or tofu), vegetables , and a binder. You can also add fresh herbs, spices, or acidic elements like hot sauce or tamari to round out the flavor.

I like my veggie burgers to be rich and hearty, but I also like them to taste like vegetables. For these burgers, I used a base of brown rice and walnuts – I love the hearty texture and rich flavor this combination gives the burgers. Then I added carrots, broccoli, mushrooms, and fresh cilantro for flavor.

Since any burger is only as good as the toppings you put on it, I thought long and hard about how I wanted to finish these. I was really excited to try GO VEGGIE’s new sriracha deli slices, so those were a given. At first, I didn’t realize that the deli slices were different from the singles, but it turns out they are! The deli slices are drier, with a texture more similar to cheese that’s sliced off the block. They’re lactose and soy free and have 40% less calories and 40% more calcium than dairy cheese. The sriracha flavor has a subtle peppery flavor that isn’t too spicy.

To complement the flavor of the sriracha slices, I made an easy slaw inspired by banh mi. Shredded carrot and thinly sliced celery adds crunch, while grated cucumber has a cool, refreshing flavor.

Add the rice, walnuts, broccoli, mushrooms, carrot, and cilantro to a food processor. Process 20-30 seconds, or until the mixture is crumbly. Season with salt and pepper.

Form the mixture into four balls; roll each ball in flour then press them into ¼-inch patties (if the edges crack, simply press them back together). Place the patties on a baking sheet and bake 10-15 minutes, or until the edges are brown.

Carefully flip the burgers and cook another 5 minutes. Top each burger with a deli slice and bake another 2-3 minutes, until the cheese is melted.

Meanwhile, prepare the slaw by combining all ingredients in a small mixing bowl. Let rest 5-10 minutes while the burgers cook.

To serve, place the homemade veggie burgers on the rolls and top with a generous portion of the slaw.

3.4.3177

I created this recipe for my client, GO Veggie! Thank you for supporting the brands that keep me inspired in the kitchen.